The key to a man's heart is through his stomach

Chocolate Tortilla with Ice Cream

Chocolate tortilla with ice cream…
(first posted by: Amo el chocolate)


Ingredients:
For the tortilla
½ Cup flour
½ cup sugar
3 tablespoons cocoa powder unsweetened
¼ Cup milk
1 teaspoon vanilla
Pinch of salt
For the filling
Your favorite flavor ice cream
For decoration:
Strawberries
Chocolate sauce

Preparation:

To prepare tortilla, combines all the ingredients in a bowl and beat for 5 minutes, until the texture is soft and fluffy. Cover with paper film and reserve in the refrigerator for 2 hours.
Heat a pan with teflon, well then you place ¼ Cup of the dough in the Center and slightly move the Pan so that the dough covers the bottom. Cooking for 2 minutes, then will have to turn the dough and cook for another 2 minutes. Do so until you cook all the dough.
To fill each tortilla, place it in the Center three or four well filled ice cream spoons. In this case we use Strawberry ice cream. Fold each side of the tortilla toward the Center, then covered with chocolate sauce and putting some strawberries for garnish.

April 12, 2013 @ 6:44 PM

How to make Tart Dough (Short Dough)

image

This is a short dough recipe that you can simply make for various types of tarts. You probably have seen different recipes for making Pate Sucree, sugar dough, pastry dough, or short dough, but they are basically the same type of dough that is light, slightly sweet, and crumble.

INGREDIENTS & EQUIPMENT

Ingredients – Makes 6 4-inch shell

image

8 Tbsp (1 stick) Unsalted Butter (at room temperature)
1/4 cup Sugar
1/2 tsp Vanilla Extract
1 large Egg Yolk
1 1/2 cups Cake Flour (sifted)

Equipment

4-inch Individual tart pans
Stand mixer
Rolling pin

HOW TO MAKE

Mixing

image

1. In a stand mixer (a hand mixer will work fine as well.) attach the paddle attachment, and add the butter, sugar, and vanilla extract.
2. Mix them on medium speed until you reach the cream stage. Scrape down the bowl with a rubber spatula while mixing.
3. Add the egg yolk and blend until smooth about 1 or 2 minutes.
4. Add the cake flour all at once, and mix on low speed until just blended.

Chilling the Doughimage

5. The dough will be very crumbly as you see on the photo. Just gently press the dough into a disk with your hand. Be careful not to knead the dough as it can become tough.
6. If crumbs don’t stick together, don’t worry about it because they will stick together as it chills in a refrigerator. Just wrap the dough tightly with plastic wrap and refrigerate for about 20 to 30 minutes.

If you’re making a fruit tart, this will the perfect time for you to make your pastry cream.

NOTE: if tart dough was not wrapped tightly, it can be dried while it’s chilling. If wrong type of ingredients (not enough fat or liquid, wrong type of flour) were used for making tart dough, it can be dried. If tart dough was mixed to long or rolled too think, or tart shell was over baked, tart shell can be dried out or shrink. The key point of making a good tart dough is not mixing too long.

Rolling the dough

image

7. Since I am making 6 small tart shells, divide dough into 6 equal disks.

* Some of you mentioned that the dough falls apart when you try to roll right after you take out of refrigerator. Try this way to prevent that – Gently knead the tart dough (spread the dough with your hand) until it’s soft enough to roll. This should work.

8. Flour the work surface, scatter a little flour over the top of the dough, and roll it out
into even rounds about 2 inches larger in diameter than your tart pan.

Transferring & Forming the dough

image

9. To transfer the dough to the tart pan, fold it loosely around the rolling pin. Then, gently lift and position it over the pan. (No need to grease the pan – tart shells will come out easily.
10. Gently press down to the inner edge and trim the dough by using your fingertips to press the dough against the sides and bottom of the pan. Turn the oven to 360 F and place tart shells in a refrigerator for another 10 to 15 minutes before blind baking.

 Blind baking

image

11. Poke holes in the bottom and sides of the dough by using a fork. This will help the dough from puffing up while it bakes.
12. Line with parchment paper.
13. Add enough pie weights (Like most of people, I do not have this special tools, so I used dry beans.)
14. About 8 – 10 minutes until the dough is just set and the edges look dry. (I think I over baked a little bit, but it was totally fine – I love crispy tart shell!)

Cooling tart shells

image

15. Remove the pan from the oven and remove dry beans.
16. Remove parchment papers.
17. Just push up the bottom of tart pan and you can get the shell out easily.
18. Cool them on the wire rack.

 

USING & STORING

Using: You can use this dough for making any type of tarts. This is little bit different than pie dough, so don’t use this for pies.

Storing: Once you bake tart shells, store them in a airtight container at room temperature for 1-2 days. If you are not going to make tart shells right away, you can freeze tart dough up to 2 months and use them as needed by defrosting it in a refrigerator over night. Just make sure you wrap it tightly and freeze.

TIPS:

  • Mixing dough: Ensure to mix the dough in a medium low  speed. Over mixing dough will make the dough chewy.
  • Chilling dough: Do not skip the step of chilling the tart dough or you may have a difficult time rolling it out.
  • Forming dough: To patch a hole while you are transferring the dough, gently fill the hole with a small piece from the outer edge and a little bit of water.

TASTE REVIEW

This recipe creates just a right amount of sweetness. The dough isn’t too sweet, so it doesn’t overpower the actual flavor of main ingredients of tarts.

March 27, 2013 @ 4:05 AM 1 note

How to make a Nutella Brownies Cheesecake

Ingredients for the brownies:

2 cups of flour

1 3/4 cup of sugar

3/4 cup plus 3 tablespoon of unsweetened cocoa powder

 1 teaspoon of baking powder

1/2 teaspoon of salt

(you have to mix this first before adding the liquid stuff to make it blend)

1 cup plus 2 tablespoons of water

1/4 cup of applesauce

1/2 cup of canola oil

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Reminder while doing this “Preheat the oven to 350 degrees Fahrenheit ,” so that it’s ready when you finish everything.

Preparing the brownies:

Put the ingredients into large bowl and mix them all together until its fully blend. When it’s already done put it on 9x13 inch baking pan. (you have to spray grease on the pan first) Spread evenly the mixed brownies in the pan but dont cook it yet, your still gonna add the cheese cake and nutella. The next step it to ready the cheese cake.

*you can also use the a box of brownie mix for this.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Cheese cake Ingredients:

8 ounces of softened cream cheese

3/4 cup of powdered sugar

2 teaspoons of vanilla extract

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Preparing the Cheese Cake:

Put the ingredients into a bowl and place it into the microwave for 15 to 30 seconds on high power until its nice and soft and easy to be poured. After, when its fully done go ahead and spread it evenly over your brownies. (it doesn’t mater thou we’re gonna make some swirls later.)

"this is what it looks like.. but in this picture the person who made this put alot of cheese cake and nutella. You can also do that if you want more.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

NUTELLA!

Drop 6 tablespoon of nutella over the top of your cheese cake and brownies. (offcourse if your an nutella fan, i’m sure you can add more.) make it evenly so that all of the sides gets of the yummy stuff.

Last step:

Make a swirl batter using a knife and make it evenly so that all the sides of the brownies can have cheese cake and nutella. When everything is even and has good stuff of all sides, bake it for 25 to 30 minutes and let it cool for 10minutes before cutting it in to squares.

"This is what it looks life when you make a swirl.. i just googled the picture and i think they put more cheese cake and nutella in this brownies."


(Source: thekeytoamansheart)

February 23, 2012 @ 12:29 AM 21 notes

How to make a leche Flan or Custard Pudding

  • Leche Flan Ingredients:

    • 1 can (390g) evaporated milk

    • 1 can (390g) condensed milk

    • 10-12 egg yolks (it doesn’t need to be so perfect)

    • 1 teaspoon of vanilla extract or lemon essence

    For the caramel:

    • 1 cup sugar

    • 3/4 cup water

    Leche Flan Cooking Instructions:
    • In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.

    • Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.

    • Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

    • Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to  1 1/4 inch thick.

    • Cover moulds individually with aluminum foil.

    • Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR

    • Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.

    • Let cool then refrigerate.

    • To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

this is the best video i saw in youtube to teach you guys how to make a leche flan. I hope you guys liked it. :)

(Source: thekeytoamansheart)

February 20, 2012 @ 1:42 AM 2 notes

Measurements View Larger

Measurements

February 18, 2012 @ 2:27 AM 5 notes

Ball Cakes are made from crushed cake which are then mixed with frostings and rolled into ball which are then refrigerated to make it hard and then dip it in molten chocolate or caramel and cool it to be served to your guests. You can use you left over cake or you can bake a new fresh baked cake. You can serve the cake balls just as it is or you insert lollysticks to prepare lollipop Cake pops.  Basically the process for making cake balls starts with the preparation of the cake. You can use any ordinary cake flavor. It could be a chocolate cake or a vanilla cake. Do not prepare cakes with toppings since you will have to crush the cake later on.
Important precautions

Bake the starting cake just as you bake normally and once done, leave it for 10 to 20 minutes to cool
Crush the cake until it resembles a pile of dirt (Not literally of course)
After the cake has been crushed you can use a hand blender to further pulverize the cake to get a smooth constituency.
Do not add the frosting at once. Instead add the frosting slowly until you get the required consistency.
After the frosting is mixed, the cake should look just like a blob of glue
Do not freeze the cake balls before dipping it in the molten chocolate. It must be just cool enough for the frosting to set.
I hope you will be proficient within a few days about ‘How to make Cake Balls’ View Larger

Ball Cakes are made from crushed cake which are then mixed with frostings and rolled into ball which are then refrigerated to make it hard and then dip it in molten chocolate or caramel and cool it to be served to your guests. You can use you left over cake or you can bake a new fresh baked cake. You can serve the cake balls just as it is or you insert lollysticks to prepare lollipop Cake pops.  Basically the process for making cake balls starts with the preparation of the cake. You can use any ordinary cake flavor. It could be a chocolate cake or a vanilla cake. Do not prepare cakes with toppings since you will have to crush the cake later on.

Important precautions


  • Bake the starting cake just as you bake normally and once done, leave it for 10 to 20 minutes to cool
  • Crush the cake until it resembles a pile of dirt (Not literally of course)
  • After the cake has been crushed you can use a hand blender to further pulverize the cake to get a smooth constituency.
  • Do not add the frosting at once. Instead add the frosting slowly until you get the required consistency.
  • After the frosting is mixed, the cake should look just like a blob of glue
  • Do not freeze the cake balls before dipping it in the molten chocolate. It must be just cool enough for the frosting to set.

I hope you will be proficient within a few days about ‘How to make Cake Balls’

(Source: thekeytoamansheart)

February 18, 2012 @ 12:52 AM 40 notes